• 4servings
  • 25minutes
  • 465calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 sticks rhubarb , cut into 3cm pieces

  2. 1 tsp cinnamon

  3. 3 tbsp plain flour , plus extra for dusting

  4. 5 tbsp soft brown sugar

  5. 1/2 a 500g block puff pastry

  6. 3 tbsp unsalted butter

  7. 50g rolled oats

Instructions Jump to Ingredients ↑

  1. Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

  2. Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.

  3. Use up leftover puff pastry in Apple & orange tart Core and thinly slice 2 Granny Smith apples. Gently toss with 3 tbsp caster sugar and the zest 1 orange. Roll the pastry into a 25cm circle and place on a baking sheet. Arrange the apple mixture over the pastry, leaving a 1cm rim. Bake at 200C/fan 180C/ gas 6 or 25-30 mins until golden.


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